September 15, 2014

Roasted Peaches with Dulce de Leche and Roasted Walnuts

This month I was assigned to Gloria's blog, Canela Kitchen. She lives in Chile and shares her recipes in both English and Spanish! She's been blogging for a long time so she had tons of delicious recipes to search through. Fall is quickly approaching, so her Pumpkin Ricotta Stuffed Shells were calling my name. We recently discovered our newfound love of zucchini so I'd love to try her Zucchini Lemon Cake! And I know her Chicken in Tarragon Sauce will grace our dinner tables here real soon.

But peaches. I couldn't resist peaches. It was a must that I make this recipe. Before all of those pretty peaches are gone!

We didn't peel our peaches but I think next time I'd prefer to do that. I'm weird about peels. And PJ isn't big on nuts (but he loved the little bit of crunch the toasted walnuts added!) so we used less. Use however much of each ingredient you like and you won't go wrong! Roasted Peaches with Dulce de Leche and Roasted Walnutsadapted from Canela Kitchen

*Yields: 2 servings

2 peaches, peeled, halved and pitted

4 tablespoons butter, melted

3 tablespoons light or dark brown sugar

vanilla bean ice cream

1/3 cup walnuts, chopped

dulce de leche, for topping (we used this kind in the squeezable bottle)

Heat oven to 350 degrees F. Place halved peaches, cut side up, on baking sheet with edges. Brush tops with 2 tablespoons of melted butter, and sprinkle with 1 tablespoon of brown sugar. Roast for 25-30 minutes until peaches are soft. Meanwhile, toast walnuts in remaining butter and brown sugar for 5 or more minutes, until walnuts begin to brown and are lightly toasted (you may want to stir them). Allow to cool.

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